They are one of Maine’s best known and most loved comfort foods. Mainers will even claim that they were weaned on whoopie pies. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized (about hamburger size). they’re so hug that you’ll want to share one with a friend. A big glass of milk is almost mandatory when eating a whoopie pie.

Photos from Labadies Bakery

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.

The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!”

Gob History:

It seems that only in western Pennsylvania, mainly the Johnstown area, they are know as “gobs.” The bakers at the now closed Harris & Boyar Bakery in Morrellville, PA, claimed to have invented the treat sometime in the 1920s. Probably they adapted what was already a regional favorite inspired by the cream-filled whoopie pies of Pennsylvania Dutch country, in the eastern part of the state.

According to an article in the Johnstown Tribune-Democrat newspaper, Johnstown’s Gob – A mealtime tradition, March 12, 2009:

Susan Kalcik, a folklorist and archivist with the Southwestern Pennsylvania Heritage Preservation Commission in Johnstown, said her research shows that the Gob’s origin can be traced back to medieval Germany. “They were making a cake-like pastry with a filling. It probably was brought to America by various German groups like the Amish or German Brethren.”

But Kalcik said the Gob is not a Johnstown invention. The Amish in Lancaster make them and she’s seen them as far south as Virginia. “They don’t call them Gobs, they’re called Whoopee Pies, ” she said. “I’ve also found Whoopee Pies in New England and as far away as Hawaii.”

Kalcik believes that the Gob became popular because it was easy to carry in a lunch bucket. “Men went into the coal mines or steel mills and the little cake with the icing on the inside instead of on the outside served their purpose,” she said. “I’m convinced that the name Gob is related to the coal mines. Lumps of coal refuse were called gob piles. These working people adapted the name to the dessert.”

But technically, not just anyone can use the name “Gob” for the familiar icing filled treats. The name-along with all the rights to market “Gobs”- belongs to Tim Cost, owner of Dutch Maid Bakery. Cost, who bought the rights from Harris & Boyar Bakery in Morrellville, said he’s always had a passion for the cake.

At the Hershey Farm and Inn in Strasburg, PA, an annual Whoopie Festival is held featuring a whoopie pie eating contest and the coronation of the Whoopie Pie Queen.

In 2011, The Maine State Legislature considered making the Whoopie Pie the official state’s dessert.

Amish Whoopie Pie Recipe

1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Lightly grease baking sheets.

In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.

Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:
For this recipe, you are basically making a homemade Marshmallow Fluff/Creme.

2 Tbs. milk
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract

In large bowl of an electric mixer, add milk, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes.

On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Your homemade marshmallow fluff/cream is now ready to use on your Whoopie Pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.

 (Excerpts taken from http://whatscookingamerica.net/History/WhoopiePieHistory.htm)

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An Amish barn raising

Instructions

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large skillet over medium high heat, cook sausage and onion until browned.
3. Unroll dough and lay flat across bottom of baking dish. Evenly spoon sausage mixture on dough. Top with browned potatoes, 1 cup cheese, and red pepper.
4. In a medium bowl, whisk together eggs, milk, salt and black pepper; pour over red pepper. Sprinkle with remaining cheese.
5. Bake 30 to 35 minutes, or until browned and eggs are set. Let cool 5 minutes then serve.

YUMM!

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Ingredients:
2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1 In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam.

2 Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4 Bake at 350 degrees F for 30 minutes.

Immediately brush tops with melted butter or olive oil (and spices) if desired.

Makes 2 loaves

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Church Cinnamon Rolls

(from The Homestyle Amish Kitchen Cookbook)

3/4 cup sugar

1/3 cup butter, warmed

1 can evaporated milk, warmed

3 T. active dry yeast

3 eggs

4 cups flour (plus more as needed)

1 T. salt

3/4 cup butter, softened

2-3 cups sugar

cinnamon

raisins and nuts, if desired

Put the 3/4 cup sugar, 1/3 cup butter, evaporated milk, and yeast in a large stand mixer and let stand for 5 minutes. Then turn on mixer and mix these ingredients together.  Add the eggs and, while mixing, slowly add the 4 cups flour and the salt.  Continue adding flour until dough leaves the sides of the bowl.  Continue kneading for 10 minutes and then place in a large, oiled bowl, cover with a towel, and let rise until doubled.

On a floured surface, roll out dough and spread with 3/4 cup butter, 2-3 cups sugar, and lots of cinnamon.  You can also spread on nuts or raisins.

Roll dough into a log and cut into 2 dozen rolls.  Place cut side up on 2 greased jelly roll pans, cover with a towel, and let rise again.

Bake in a preheated 350° degree oven for 25 minutes.

Sugar Glaze

1 ½ cups powdered sugar

2-3 T. water

Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.

Enjoy!

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3/4 cup flour

1 T. cornmeal

1 T. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup cold milk

2 1/2 cups onions, finely diced

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.  Stir in the milk to make a thick batter, stirring out lumps.  Add the onion and mix well again.

Heat oil in a deep-fat fryer or deep-sided frying pan.  Drop batter by heaping teaspoonfuls into the hot oil.  Fry for a couple of minutes until golden brown on bottom side; turn and fry the other side until golden.  Remove with a slotted spoon and serve immediately.

From “The Homestyle Amish Kitchen Cookbook” by Georgia Varozza.

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Whole Wheat Quick Buttermilk Bread

1 quart buttermilk
4 cups whole wheat flour
3 cups brown sugar
pinch of salt
1 tsp. baking soda

Mix together all ingredients and pour batter into 2 greased loaf pans. Bake at 350 degrees for 60-70 minutes.

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Crackletop Molasses Cookies

4 cups flour
2 T. unsweetened baking cocoa powder
2 tsp. baking soda
1 ½ tsp. cinnamon
½ tsp. cloves
½ tsp. salt
¾ cup butter, softened
1 ¼ cups sugar, divided
1 cup molasses

Mix together the flour, cocoa, baking soda, cinnamon, cloves, and salt.

In a large bowl, beat together the butter and 1 cup sugar until fluffy. Beat in molasses. Gradually add flour mixture and beat just until mixed. Divide dough in half. Pat each half into a flattened 1-inch-thick round. Wrap in plastic wrap and chill at least 1 hour.

Heat oven to 375 degrees and lightly grease cookie sheets. Form tablespoonfuls of dough into 1-inch balls; roll in remaining ¼ cup sugar. Place one inch apart on prepared cookie sheets. Bake 10 minutes. Cool on cookie sheet for 1 minute before removing cookies to a rack to cool completely.

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When my editor and I discussed the idea of the putting the chapter in a few months ago, I kind of panicked. The thought of having the chapter done and ready in any time frame was too much to think of after working so hard to bring Jayne to completion.

But when it came up again a few weeks ago, I bravely promised to have it churned out in a few days. When I started working on it, though, I realized I had a problem – the first chapter of a book isn’t the sort of thing you want to rush through!

Not only do you have to set up the premise of the entire book, but you want to make it fun and interesting and preferably well-written. After an additional couple days (I have a gracious editor), I was very pleased with the results.

I have to admit that a part of me sees clever writing as an un-renewable resource. Whenever I start a new project, I fear that this is the one where I realize I’ve used all the good words, the best jokes, the vivid characters, and there’s nothing left…

…until I come up with a really good idea, followed by another idea, and oh, wasn’t that a funny line? And I’m back to normal. The best part is, writers like Anne Lamott feel the same way (I found her Bird By Bird to be very reassuring). We’re all a little odd, a little fearful. I suppose that’s what happens when your job is to write down the voices in your head.

In other, less philosophical news, I made really yummy scones yesterday. We’re surrounded by blackberry bushes in our neck of the Pacific Northwest woods, so this is the time of the year when you see people wandering around filling various containers with free berries.

My husband and I went blackberry picking last weekend. Danny’s the best person to pick with because he’s even taller than I am, has very long arms, and doesn’t like blackberries, so he’s not eating and picking at the same time. We gathered about 10 cups of berries.

After two batches of cobbler, I decided to get a little creative.   I used this recipe and altered it for my purposes. I omitted about 1/4 c. sugar and the raisins (blech!) and added the zest of 2 1/2 lemons (basically, the amount of lemons I had on hand), 1 c. blackberries. When they cooled, I gave them a thin coat of lemony icing, using fresh lemon juice and powdered sugar (no particular amounts here, just start with the sugar and add lemon juice until it’s where you want it).

I worried about the dough because you’re not supposed to over-handle it, but it was so loosey-goosey I kind of had to manhandle it into submission, and getting the blackberries in took some work. I worried I’d made them too tough, but they came out perfectly. One note – I froze my blackberries so they’d keep their shape when I worked with them. Realize you’ll have to bake scones longer if you insert frozen berries into them (I didn’t, and had to keep putting them back in the oven).

If you live in a part of the country that’s lousy with raspberries, they would certainly work well too. Blueberries would be fine, but blackberries and raspberries are a bit juicier for this sort of thing.

If you try the recipe, let me know what you think!

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